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Red Pepper & Parmesan Tilapia Recipe
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Red Pepper & Parmesan Tilapia Recipe photo by Taste of Home
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Rate recipe My husband and I are always looking for light fish recipes because of their health benefits. This one's a hit with him, and we've tried it at dinner parties, too. It's a staple! —Michelle Martin, Durham, North Carolina This recipe is: Healthy Quick Diabetic Friendly
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Would you make this recipe again?YesNoWrite a review Red Pepper & Parmesan Tilapia Recipe Prep/Total Time: 20 min. Yield: 4 Servings 10 10 20 Ingredients 1/4 cup egg substitute1/2 cup grated Parmesan cheese1 teaspoon Italian seasoning1/2 to 1 teaspoon crushed red pepper flakes1/2 teaspoon pepper4 tilapia fillets (6 ounces each) Directions Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
Yield: 4 servings.
Nutritional Facts 1 fillet equals 179 calories, 4 g fat (2 g saturated fat), 89 mg cholesterol, 191 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein.
Diabetic Exchange: 5 lean meat. Originally published as Red Pepper & Parmesan Tilapia in
Healthy Cooking October/November 2008, p61
Light-Bodied White WineEnjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc or
Pinot Grigio.
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Reviews for Red Pepper & Parmesan Tilapia
Red Pepper & Parmesan Tilapia
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(1-10) of 19 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated
Reviewed on Apr. 15, 2013 by
fredaevans A 'no brainer' for a dinner group. Too bad we don't have 'six stars.'
fae
Reviewed on Apr. 15, 2013 by
plugginalong I love to experiment with new recipes when we have company. I know- call me crazy! I did it with this one, as they only eat fish or poultry. They loved it!! My husband did, too. I used red pepper flakes and also a little red pepper ground. With the cheese it has such a savory flavor. Definitely a keeper! Thank you for sharing it!
Reviewed on Feb. 20, 2013 by
carrienoellebell Very good flavor! Very easy to make!
Reviewed on Jan. 27, 2013 by
MrsProper We have made this a few times and absolutely love it.
Reviewed on Sep. 21, 2012 by
ESLJoy One of our favorite fish dishes!
Reviewed on Jul. 12, 2012 by
mmartelle I've made this several times. It's great! I use a regular egg instead of the substitute, and I also add about 1/4 tsp of ground red pepper. I like spice! To try something even zestier, when the fish is done baking, I add about a tbsp of diced tomato (spicy red pepper flavor) and a half slice of pepper jack cheese to each filet. Then I put it back in the oven for a few minutes until the cheese melts some. It's spicy, but so yummy!
Reviewed on Apr. 28, 2012 by
DonnaMDecker We like spicy foods so I added the entire teaspoon of crushed red pepper. It was very good.
Reviewed on Apr. 02, 2012 by
johnsen very good, is my favorite fish recipe
Reviewed on Mar. 10, 2012 by
macaroni girl My family loved this!
Reviewed on Mar. 03, 2012 by
paulajohnson My husband requests this any time we decide to have fish for dinner. Just enough spice - very easy and, very good!!!
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While many blogs are moving on to Mother’s Day celebrations—all pretty and lacy with flowers and sweets galore—I have just one more grilled cheese to share with you. Just because I can’t help myself.And because I couldn’t bear it if you missed out on the chance to win some crazy, great prizes by simply creating your own grilled cheese sandwich, I really needed to remind you just one last time about your chance to wow the world with your cheeseness.I’ll be one of the judges of the Grilled Cheese Academy’s Grilled Cheese Recipe Showdown next month, eating my way through toasted bread and gooey middles to choose the finest cheese sandwich of 2013.
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Ingredients2 large cloves garlic, thinly sliced 8 ounces baby swiss cheese, sliced InstructionsMelt butter in a small saucepan over medium-low heat with sliced garlic. Cook for 4-5 minutes or until butter begins to brown and garlic becomes fragrant then remove from heat and discard the garlic slices. Brush garlic infused butter on one side of each slice of bread, then flip the bread buttered side down and repeat with the remaining bread slices. Stack the bread slices, buttered sides together and press a sprinkling of grated parmesan into each of the buttered bread slices. Stack the baby swiss cheese then a teaspoon or so of the pepper jelly and then the gruyere cheese onto the bread slices. Place the cheese topped bread, parmesan and buttered side down, in a non-stick fry pan over medium-high heat and top with the other slice of buttered bread. Cover with lid and let cook for 3-4 minutes or until golden. Reduce heat to medium and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch carefully. Repeat process with the other sandwich ingredients to make the rest of the grilled cheese sandwiches. Enjoy hot.http://www.foodiecrush.com/2013/05/parmesan-crusted-fondue-grilled-cheese/Can’t wait to see what grilled cheese you come up with to enter in the Grilled Cheese Recipe Showdown,
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